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Tuesday, 15 November 2011

Potato and Peas Frittata

Have you noticed the accidental green and creamy white theme on my blog recently?!

And just as I post this blog post, I notice that I've typed 'frittata' in the blog header, whereas it should have read 'tortilla' - a thick flat omelette made with potatoes and eggs. Oh well, its done now.

Of course, its excellent warm for Brunch, but I think it would also be very good served cold, either for a working lunch or for when you are on the move.

Potato and Peas Tortilla
Serves 4 - 6Ingredients
4 tablespoons olive oil
1 medium onion, sliced
4 - 6 medium potatoes, thinly sliced (preferably with a mandolin)Salt and pepper to taste
Handful of frozen peas, defrosted
5 eggs, beatenMethod
Heat oil in a frying pan measuring about 9 inches with high sides. Heat oil,
add the onion and cook until soften, then add in the potatoes and cook for
about 10 - 15 minutes until they are beginning to soften and turn golden,
flipping them now and again. Season with salt and pepper, then stir in the peas and stir for a couple of minutes to evenly distribute the peas. Gently pour in
the eggs, reduce the heat and allow to set. When it appears set and no longer
soft in the middle. Cover the frying pan with a plate or lid and invert the
potato tortilla over onto the plate or lid. Then gently slide the upturned
potato tortilla back into the frying pan. Increase the heat and cook the
tortilla for a few more minutes. Transfer the potato tortilla onto a large
serving plate and serve slices either warm or at room temperature.

i was thinking that the other day. Not so much about the green and creamy on your page but the orange and brown on mine! I think that's just what happens when you cook with in season & whole foods in the fall/winter. it's all we got!

Now don't quote me on this Mark, but I think the main difference between the two is that a tortilla is cooked competely in the pan and then flipped over to cook evenly on the other side. Whereas the frittata is often finished off by baking it in the oven or under a hot grill. Also the eggy aspect seems to be more prominent in a frittata than in a tortilla, where the eggs are really there to bind the potatoes together. Hope this helps.

I make tortilla a lot - but now reading your comments I should be calling it fritatta as I finish it in the oven...I've never made one from home grown potatoes though - hopefuly until this year (I usually exclusively grow salad potatoes but this year I have everything..cross fingers).

About Me

A Welsh Vegetarian Blog: showing the versatility of vegetables by sharing and creating delicious platefuls of food inspired by the many diverse 'ethnic' world cuisines from sweet to savoury!
I have over 1000 vegetarian and vegan recipes. Please explore my culinary blog space.